Cazuela de Mariscos
Seafood Cazuela
Cartagena's luxurious seafood stew — a rich coconut milk broth loaded with shrimp, lobster, crab, and fish, seasoned with the aromatics of the Caribbean coast.
Season catfish with lime, salt, and pepper.
Simmer coconut milk, stock, hogao, achiote, and plantain for 15 minutes.
Add yuca and potatoes and cook until nearly tender, about 20 minutes.
Place catfish on top, cover, and simmer gently for 8–12 minutes.
Do not stir forcefully because catfish steaks can break.
Finish with culantro and adjust the acidity and salt.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
catfish steaks
coconut milk
water
green plantains
yuca
potatoes
hogao
achiote
Seafood Cazuela
Cartagena's luxurious seafood stew — a rich coconut milk broth loaded with shrimp, lobster, crab, and fish, seasoned with the aromatics of the Caribbean coast.
Widower's Fish Stew
A traditional Tolima river fish stew cooked with yuca, plantain, and corn. The name 'widower' refers to the fish being 'alone' without its usual accompaniments.
Colombian Shrimp Ceviche
Colombian shrimp ceviche — cooked shrimp in a tangy lime and tomato sauce with onion, cilantro, and ají. Different from Peruvian ceviche — the shrimp are pre-cooked.
Fried Tilapia
Colombia's most popular fried fish — a whole mojarra (tilapia) seasoned with achiote and cumin, fried until crispy, served with arroz con coco and patacones.